Because You Can: Sweet Potatoes - Bernardin

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Vegetables

Sweet Potatoes

Regardless of your choice or source of vegetables- they are all low acid foods. A pressure canner is the essential piece of equipment required to safely heat process all home canned vegetables.

Yield: Yield:depends on how many potatoes are used.

Prep Time: 10 minutes

Processing Time: 90 Minutes

Difficulty: Expert

Ingredients:

NA

Directions:

• Small to medium potatoes that are mature but not too fibrous. Can them within one to two months after harvest. Do not mash or puree them.
• Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• Wash; drain. Boil or steam potatoes until peel can be easily removed and potatoes are partially soft. Peel and cut into uniform pieces. Pack hot potatoes into hot jars. Season, add fresh boiling water.
• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining potatoes. If stacking jars, place a second rack between layers of jars.
• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Heat Process: 500 ml jars- 65 minutes; 1L jars- 90 minutes at 10 lb (69 kPa) in weighted gauge pressure canner
• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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Directions:

• Small to medium potatoes that are mature but not too fibrous. Can them within one to two months after harvest. Do not mash or puree them.
• Place the required number of clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• Wash; drain. Boil or steam potatoes until peel can be easily removed and potatoes are partially soft. Peel and cut into uniform pieces. Pack hot potatoes into hot jars. Season, add fresh boiling water.
• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining potatoes. If stacking jars, place a second rack between layers of jars.
• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Heat Process: 500 ml jars- 65 minutes; 1L jars- 90 minutes at 10 lb (69 kPa) in weighted gauge pressure canner
• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.
• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Notes & Tips

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